11/07/2018 Cheese Stuffed Garlic Pull-Apart Bread

Cheese Stuffed Garlic Pull-Apart Bread

Recipe Courtesy of Cindy Schumacher

3¼ to 3¾ cups all-purpose flour, divided                  
2 Tbsp. sugar                                     
1 packet rapid rise yeast                               
1 tsp. salt                                                      
¾ cup milk
¼ cup water
¼ cup butter, room temperature
1 egg
8 ounces mozzarella cheese in block form

Coating:
½ cup butter, melted                                             
2 Tbsp. grated Parmesan cheese          
1½ tsp. garlic powder
1½ tsp. Italian Herb seasoning

Combine 2 cups flour, sugar, yeast and salt into a large mixing bowl. Mix on low until blended. Combine milk, water and butter in a microwave-safe bowl. Microwave on high in 15 second increments until very warm but not hot. Add to flour mixture and then add the egg.
Mix for 2 minutes on medium speed, scraping the bowl as needed. Add 1 cup flour and stir in until blended. If necessary, stir in just enough remaining flour so that the dough will form into a ball.
Lightly flour your counter top and knead the dough until smooth and elastic and springs back when lightly pressed with 2 fingers, about 6 to 8 minutes. Cover the dough with a towel and let it rest for 10 minutes. Coat a 10-cup bundt pan with nonstick spray and set aside.
Cut the cheese into 32 pieces or cubes. Set aside. Cut the dough into 32 pieces.
Wrap each piece of dough around a cube of the cheese.
Combine coating ingredients in a small bowl. Dip each dough ball into the melted butter mixture.
Place in prepared pan. Pour any remaining butter over rolls and cover with towel. Let the dough rise in a warm place until doubled in size, about 45 minutes. Preheat oven to 375. Bake the rolls for 25 to 30 minutes or until golden brown. Cool 5 minutes in pan, then invert on serving place. Serve warm.